a high concentration of amino acids, mainly glutamic acid), with a rich aroma Several hundred aroma molecules have been identified in soy sauce, with roasty compounds (furanones and pyrazines), sweet maltol, and a number of meaty sulfur compounds among the more prominent All in all, soy sauce is a concentrated, mouth-filling liquid, a versatile flavor enhancer for other foods Tamari Tamari names a kind of Japanese soy sauce closest to its Chinese original: made with little or no wheat, and therefore poor in alcohol and fruity esters derived from it, but with a darker color and richer flavor thanks to the higher concentration of soybean amino acids Today tamari is sometimes stabilized with added alcohol, which makes its aroma closer to that of ordinary shoyu Even stronger than true tamari is twice-fermented saishikomi, made by making up the mash not with salt water, but with a previous batch of soy sauce “Chemical” Soy Sauce Industrial producers have been making nonfermented approximations of soy sauce since the 1920s, when the Japanese first used chemically modified soy protein (“hydrolyzed vegetable protein”) as an ingredient Nowadays, defatted soy meal, the residue of soybean oil production, is broken down — hydrolyzed — into amino acids and sugars with concentrated hydrochloric acid This caustic mixture is then neutralized with alkaline sodium carbonate, and flavored and colored with corn syrup, caramel, water, and salt Such quick “chemical” soy sauce has a very different character from the slow fermented version, and is usually blended with at least some genuine fermented soy sauce to make it palatable The Original Ketchup ... This caustic mixture is then neutralized with alkaline sodium carbonate, and flavored and colored with corn syrup, caramel, water, and salt Such quick “chemical” soy sauce has a very different character from the. .. protein (? ??hydrolyzed vegetable protein”) as an ingredient Nowadays, defatted soy meal, the residue of soybean oil production, is broken down — hydrolyzed — into amino acids and sugars with concentrated... water, but with a previous batch of soy sauce “Chemical” Soy Sauce Industrial producers have been making nonfermented approximations of soy sauce since the 1920s, when the Japanese first used chemically